Ricotta and Chocolate Cake

Name: Ricotta and Chocolate Cake
Ingredients: '1 1/2 cups of breadcrumbs or ground almonds'; '1/2 cup of melted butter or margarine'; '1 cup of semi-sweet chocolate chips'; '200g ricotta cheese'; '1/2 cup of sugar'; '1 teaspoon of vanilla extract'; 'a pinch of salt'; '2 egg yolks'; '1 cup of heavy cream, whipped or store-bought Chantilly cream'; '2 egg whites'; '1/4 cup of ground almonds'

1
'1 1/2 cups of breadcrumbs or ground almonds'
2
'1/2 cup of melted butter or margarine'
3
'1 cup of semi-sweet chocolate chips'
4
'200g ricotta cheese'
5
'1/2 cup of sugar'
6
'1 teaspoon of vanilla extract'
7
'a pinch of salt'
8
'2 egg yolks'
9
'1 cup of heavy cream, whipped or store-bought Chantilly cream'
10
'2 egg whites'
11
'1/4 cup of ground almonds'

Ingredients

1
'1 1/2 cups of breadcrumbs or ground almonds'
2
'1/2 cup of melted butter or margarine'
3
'1 cup of semi-sweet chocolate chips'
4
'200g ricotta cheese'
5
'1/2 cup of sugar'
6
'1 teaspoon of vanilla extract'
7
'a pinch of salt'
8
'2 egg yolks'
9
'1 cup of heavy cream, whipped or store-bought Chantilly cream'
10
'2 egg whites'
11
'1/4 cup of ground almonds'

Directions

1
Mix the breadcrumbs with melted butter or margarine
2
Pour into a 22cm opening mold
3
Refrigerate
4
Melts the chocolate in a double boiler
5
Let it cool slightly
6
Bat the ricotta with 1/2 cup of sugar, vanilla extract, and salt; add the egg yolks one at a time, beating well
7
Add the melted chocolate and refrigerate until thickened
8
Beat well
9
Mix in the whipped cream
10
Beat the egg whites until stiff peaks form
11
Gradually add 1/4 cup of ground almonds, beating until stiff peaks form
12
Mix into the chocolate mixture
13
Pour into the prepared mold
14
Refrigerate until chilled
15
Remove from the freezer about 10 minutes before serving
16
If you want to enhance the flavor even more, add 1/3 cup of candied fruit pieces